Pig ear jelly

Pig ear jelly

Categories: Cantonese Cuisine

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Introduction: Pig ear jelly belongs to the Cantonese cuisine. The pig ears are tied in a cylindrical shape with ropes and cooked in whole in hot water for ten minutes, and then it is stewed with seasonings for around one hour. Finally, it is stored in refrigerator for three hours. The pig ear jelly shall be served as thin slices with garlic paste and vinegar.